This recipe offers a flavorful and crispy baked chicken with a delightful herb-infused coating.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy coating.
Lightly grease a baking sheet with cooking spray.
Using cooking spray prevents sticking and makes cleanup easier.
Trim any excess fat from the chicken breasts.
Trimming the chicken ensures a cleaner presentation and even cooking.
In a bowl, whisk together the egg and water.
Ensure the egg is fully beaten for an even coating.
In another bowl, combine the breadcrumbs, cornstarch, Italian seasoning, paprika, salt, and black pepper.
Mix thoroughly to evenly distribute the seasonings.
Dip each chicken breast into the egg wash, then coat it with the breadcrumb mixture.
Press the coating onto the chicken to ensure it adheres well.
Place the coated chicken breasts on the prepared baking sheet, ensuring they do not touch.
Spacing the chicken allows for even cooking and crispiness.
Bake the chicken in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F (74°C).
Avoid opening the oven frequently to maintain a consistent temperature.
Serve the baked chicken hot, garnished with fresh herbs if desired.
Fresh herbs like parsley or basil add a pop of color and flavor.
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